Flagrant, succulent and delicious almond butter raspberry blondies. This is my twist on one of my favourites a ‘bakewell tart’. These are like the blondie version, and your gonna LOVE it.
I’ve always been so obsessed with bakewell tarts, the flavour combo of almond and raspberry is just so unbelievable to me. Add some white chocolate into the mix and boom, my childhood fav transformed into something even more spectacular. So this recipe was inspired by my Peanut butter and white chocolate crumb blondies these both have the same base but different flavours. These are now bursting with juicy raspberries and almond goodness.
So simple to make and yet so impressive!
These beauties are:
- Exploding with flavour
- Sweet and sour (sweet white chocolate contrasts with juicy raspberries in each bite!)
My sister who doesn’t even do sweet stuff (lame I know ) ended up loving these. Apart from the white chocolate (it’s just a teeny bit) these blondies can be considered as healthy. With the addition of super healthy almond butter, Oat flour was used for the flour base and Honey was used as a natural sweetener. Winning.
*I made these twice without any white chocolate and although they tasted beautiful, the white chocolate does give it an edge*
Almond Butter Raspberry White Chocolate Blondies
Fragrant, succulent and delicious almond butter raspberry blondies. This is my twist on one of my favourites a ‘bakewell tart’.
- 1/2 cup almond butter
- 1/4 cup honey
- 1 egg
- 1 teaspoon almond extract
- 2 tablespoons yogurt (I used Greek, plain or sour cream is also fine)
- 1/2 cup oat flour (blended oats)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 50 grams white chocolate (more if you want to drizzle on top)
- 80 grams fresh raspberries (I have not tried these with frozen raspberries)
- small handful flaked almonds
Preheat oven at 180*C
Add the wet ingredients into a bowl and mix.
Add the dry ingredients into a bowl and mix.
Pour the wet into the dry and mix until fully combined. Then add in white chocolate and raspberries chopped in halves. Gently fold. (Leave 6 raspberries for adding on top later)
Pour into baking tray lined with parchment paper. Place some raspberries on top and then finish with flaked almonds for some crunch!
Bake for 15 mins . Let the blondies cool down for 15 mins they will be fragile. Drizzle melted white chocolate for extra sweetness if desired. Best kept in fridge.
***They will firm up after a short while. Keep in fridge to get a fudgy texture or leave out in a air tight container to keep softer.***